This upside-down noodle rice bowl comes from Jamie Oliver, whose recipes are known for simple techniques that make everyday cooking feel more intentional. Built by layering noodles, vegetables, and rice before turning the bowl out just before serving, the dish creates contrast and structure rather than the usual mixed grain bowl.

Several ingredients are designed to keep the recipe quick and accessible. A nest of vermicelli rice noodles refers to the small bundled portions commonly sold in packages, making it easy to measure without weighing. Pre-packaged cooked brown rice helps streamline prep, while still delivering texture and substance. The dish is finished with chili crisp or Sichuan chili oil for heat and crunch — a pantry staple that adds depth with minimal effort. (try our chili crisp.)

The result is a flexible, weeknight-friendly meal that relies on smart assembly rather than complex technique — a hallmark of Jamie Oliver’s approach to modern home cooking.

Upside-Down Noodle Rice Bowl

Jamie Oliver

Contrasting simple noodles, rice and vegetables with oozy spiced eggs and tangy Sichuan Chili Oil is a real joy.

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Ingredients

1 nest of vermicelli rice noodles
1¾ oz sesame oil
1 10–12 oz package mixed fresh stir-fry vegetables
3 tbsp unsalted cashews
2 tbsp reduced-sodium soy sauce
1 8½-oz package cooked brown rice
2 limes
2 eggs
curry powder
Sichuan or chili crisp oil
½ bunch cilantro

Instructions

Rehydrate the noodles in a deep 7-inch serving bowl according to the package instructions, then drain, return to the bowl and toss in a little sesame oil.
Tip the vegegtables into a very hot large non-stick frying pan with a little olive oil and the cashews and fry for 4 minutes, or until just tender, tossing regularly. Season to perfection with the soy, then pile the veg into the bowl on top of the noodles.
Crumble the rice into the same frying pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veg and press down with a slotted spatula to compact.
Quickly wipe out the frying pan and place back on a medium heat. Drizzle in 2 tablespoons of olive oil, crack in the eggs and season with a pinch of sea salt and black pepper, then dust with curry powder. Cook to your liking, spooning over the hot oil as they cook.
Turn out the bowl (like a sandcastle!), top with the spiced fried eggs, spoon over Sichuan chili oil to taste, and pick over the cilantro leaves. Squeeze over the remaining lime juice and serve.

Notes

ELLE Gourmet editorial note

If you are not able to purchase pre-cooked brown rice, make sure to cook your brown rice the day before you make the stir-fry so that the rice does not get gummy.
If you can’t find a pre-packaged fresh stir-fry vegetable mix, use a combination of quick-cooking vegetables such as broccoli florets, carrots, bell peppers, snap peas or snow peas, green beans, mushrooms, and sliced onion (about 4–5 cups total), cut into bite-size pieces.
Frozen vegetables option: A frozen stir-fry vegetable blend works just as well. Cook straight from frozen and allow any excess moisture to evaporate before adding sauces or seasonings.

Keyword easy lunch, egg fried rice, fried ramen and egg, fried rice, healthy, Jamie Oliver 5-Ingredient